One of the things that we figure out fairly early in on this crazy DS journey is – let’s say it together – it’s all about the sauces!
When you’re a pre-op or a normie – you worry about the fats, right?
When you’re a post-op – yeah, totally unfair to the rest of the world – but for us – they’re really part of what makes eating oh, so much the better!
We preach protein, protein, protein – and rightly so. But when we’re baby post-ops and trying to figure it all out – we sometimes get overwhelmed with the – well, blah of it all.
And if you’re like a lot of post-ops I know – you suddenly develop this NEED – nearly primal in nature – for fish.
Seriously? I could eat it three meals a day and be a happy camper.
What’s not to love about it – seriously intense, flavorful, wonderful protein!
But – if we’re honest, it can get pretty blah pretty quick.
Time to kiss the blah goodbye, sweetheart!
I will just confess right here and now – I love a good tartar sauce. I’ve had a LOT of tartar sauces that I still get a shiver over – and not a good shiver. :BLECH: Some seriously grody stuff out there masquerading as tartar sauce – the most heinous of them all – the stuff on the grocery store shelves. Yucky pooh!
Over the years I’d tried a number of tartar sauce recipes, but always with just – :eh: – underwhelming results.
Why waste the space on kinda gross, you know?
So – I played around, and FINALLY – a few years ago – this little tartar sauce recipe came about. It’s a staple at our house. I make it about once a week or so. The world does in fact, come to a screeching halt if we’re out. Just being honest here.
And this is a SUPER basic, super simple little recipe, and I feel a little embarrassed featuring it this week – but, well, I’d hate to keep the goodness to myself if all you need is a good, basic tartar sauce recipe to make YOUR DS life a happier place. J
Dina’s Favorite Tartar Sauce (-click hyperlink to go to PDF of the recipe.)
Here’s what you’ll need:
1 cup of mayonnaise
3 Tablespoons green onions, finely sliced
1/4 cup dill pickle relish (or diced dill pickles if you’re out – like I am, today!)
1 Tablespoon fresh parsley, finely chopped
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried Tarragon
1/2 teaspoon Worcestershire sauce
I will interject here – if you are able to – use homemade mayo here. Seriously – YUM.
This is pretty much a dump it all in the bowl and mix type of recipe, but I’ll show you step-by-step, just to prove to you how very easy it is to make.
Here’s my mixing bowl with the 1 cup of mayonnaise (yes, I used the store bought this time – I’m making mayo tonight – so sue me!), 3 Tablespoons of sliced green onion (fresh out of the garden – in November! Go figure!), and 1 Tablespoon of fresh parsley. Of note – I happen to love the flat leaf parsley in this – but the girls have eaten it all – so it’s the curly leaf parsley today. You can grow parsley on your kitchen window ledge so easily! It’s worth doing!
Next, I add in 2 teaspoons of lemon juice – more or less. I take half of a small fresh lemon; pull out as many of the seeds as I can see, squeeze it into my hand to catch any additional seeds – basically just eyeballing it for the measurement. Then just dump it in!
Next, the ½ teaspoon of dry Tarragon. I make sure to measure it into my hand, and then use my fingers to break it up into finer sized pieces.
And finally – 1/2 a teaspoon of Worcestershire sauce.
(Nice blurry picture, huh?!)
That’s it! Ridiculously easy, isn’t it?
Now you just mix it up…
And there you have it!
It makes just a little less than 2 cups of sauce.
You’ll want to refrigerate it for a couple of hours before using it to give the flavors a chance to marry.
Of course, keep it in the fridge. It will last for a good week or two… you know, if you don’t eat it all first. J
Now – go make fish for dinner!